How Thunderstorms Caused Milk To Spoil Until The 19th Century
Before the 19th century, when refrigeration came into play, thunderstorms had an unexplained impact on unpasteurized raw milk.
Read MoreBefore the 19th century, when refrigeration came into play, thunderstorms had an unexplained impact on unpasteurized raw milk.
Read MoreThere are so many different types of pasta in the world that it can be difficult to keep them all straight. Here's how angel hair and capellini differ.
Read MoreYou definitely know the term "flavor," and there's a good chance you've heard "flavor profile" thrown around. But are these two the same thing?
Read MoreGolden sugar is a very pale yellow color. But if you're not familiar with this type of sugar, you might not know exactly what it is or how to use it.
Read MoreIf you love Haribo, you might be surprised to learn that we did not name its classic gummy bears as the brand's best gummy candy offering. Here's what is.
Read MoreOmega-3s are an important part of a healthy diet. There are many other food sources of fatty acids besides fish, including seeds, beans, and greens.
Read MoreIs that ingredient you added to a dish a seasoning or a flavoring? No, the two terms don't mean the exact same thing, though they are certainly similar.
Read MoreYou're probably used to the fat of your steaks looking white, but should you be alarmed if it looks yellow? Here what the color really means.
Read MoreAccidentally eating rancid cooking oil once should be fine, but if consumed more often could lead to cell changes causing Alzheimer's, diabetes, and cancer.
Read MoreIf you've been buying Hot Pockets for a while, you may have noticed how they no longer come with their signature sleeves. Here's why they aren't around anymore.
Read MoreThere are three key differences between the flour from each country: The type of wheat used, the degree to which it is milled, and the way flour is categorized.
Read MoreWhile oats don't contain gluten, the question of whether there's any gluten in cartons of oat milk is a little trickier. You need some information about labels.
Read MoreMany of us look forward to a great steak dinner at a restaurant, and often finish the meal with a chocolate dessert. Here's the reason why it works so well.
Read MoreFor many years, grass-fed beef has been hailed as a safer, healthier option compared to conventional cuts. However, one expert disagrees.
Read MoreMany have wondered if picanha is a tougher cut of steak. The truth is that this traditional Brazilian cut is more tender than you might think.
Read MoreHomemade fresh pasta usually contains just flour, eggs, salt, and maybe some water or olive oil, but what other ingredients are in the store-bought versions?
Read MoreToday, commercially produced foods and beverages are certified by a kosher certification agency. But when are chicken eggs considered kosher?
Read MoreYou've probably had Froot Loops at some point in your childhood (or adulthood!), and you might have wondered if those colored rings are different flavors.
Read MoreMany of us keep a substantial amount of meat in our freezers, ready for when the mood hits for a steak or grill-out, but do take this packaging advice onboard.
Read MoreA good butter brand can be wonderfully flavorful but the whole salted and unsalted conundrum can cause confusion, so let's look at salt levels in salted butter.
Read MoreProtein is an important part of most diets, but your go-to protein options can be rather costly at the grocery store. Here are some cheaper alternatives.
Read MorePennsylvania Dutch chicken pot pie differs greatly from your traditional version of the dish. Here's where this version comes from and what makes it unique.
Read MoreThere are a lot of ways to compare cuts of beef, but one of the most important is tenderness. Between ribeye and brisket, one option clearly wins out.
Read MoreIt's wrong to lump all Asian chicken dishes under the same umbrella. Szechuan and Hunan chicken are two vastly different Chinese poultry entrees.
Read MoreWhile it's no secret that hard-boiled eggs are popular, you might wonder about the kind sold at gas stations. Here's a taste of what those are like.
Read MoreBourbon vanilla extract must contain bourbon whiskey, right? It’s in the name! Surprisingly, it doesn’t. Here’s what “bourbon” actually means and why.
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